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Creole Roast Turkey PDF Print E-mail



1  fresh, free-range turkey (About 16 to 25lbs)

Sea salt

Handful of celery tops

2  cups coarsely chopped carrots and onions

Handful of parsley sprigs

Fresh herbs of choice

Creole butter (See recipe below)

6  whole sage leaves




(1)    Preheat oven to 160ºC /325ºF (Gas Mark 3)

(2)    Remove any loose fat from inside the cavity

(3)    Cut off the wing tips and add to the ingredients for stock

(4)    Rinse and thoroughly dry the turkey with paper towels

(5)    Sprinkle 2 teaspoons salt in the cavity

(6)    Put celery, parsley, sage and cooked vegetables from the stock preparation inside

(7)    Carefully run your fingers under the breast skin to loosen it

(8)    Rub under the skin with Creole butter (See below for how to make it)

(9)    Insert 6 whole perfect sage leaves in a pattern under the skin

(10)  Rub skin all over with Creole butter

(11)  Skewer the neck skin and vent

(12)  Tie with kitchen twine to hold legs and wings in place

(13)  Place turkey, breast side up, on rack in roaster and 'tent' with heavy-duty foil, shiny side in

(14)  Roast in the preheated oven, lifting the tent to baste, first with cooking oil, then with the accumulated pan drippings

(15)  About 1½ hours before it is done, add the 2 cups of carrots and onions to the pan to flavour the pan juices


Creole Butter

The secret with Creole butter is that when you use it with meats or fish it doesn't make them spicy. It simply imparts a warm glow to everything it meets.   As with all butter, it freezes well.


Makes about 2/3 cup


½  cup unsalted butter at room temperature

3   medium garlic cloves, mashed

1   teaspoon hot pepper sauce

2   teaspoons Worcestershire sauce

2   teaspoons fresh thyme

½  teaspoon rubbed sage

¼  teaspoon ground allspice

½  teaspoon each white, black, red peppers


Blend all in the food processor until smooth.  Transfer to bowl.


A very Merry Christmas from Ken at Motorhoming.com, as we head into our second year of publication.



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